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Justin Warner brings hanger steak to The Dish

Chef Justin Warner is among the most exciting young chefs to hit New York and the Food Network in quite awhile
Chef Justin Warner brings his eclectic taste to The Dish 04:29

At age 15, Justin Warner began his work in the restaurant business by busing tables and washing dishes, all the while learning as much about food and wine as possible. Sixteen years later, the self-taught cook is now the co-owner and chef of Do or Dine in Brooklyn, where his inventive menu reflects his edgy and witty personality.

Here's how to cook a few of his signature dishes: Lemongrass Meat Marinade, Korean Caesar Salad, Broccoli & Cheese-y Cheese Wontons, Chilled Cucumber Soup, Mentaiko Deviled Eggs, Cabernet-Cherry-Chocolate Almost Healthy No Bake cookies and Kalimotxos to drink!

Lemongrass Meat Marinade

150g peeled and minced lemongrass

150g brown sugar

150g soy sauce

100g minced shallot

100g fish sauce

10g black peppercorns

Cook all of the marinade ingredients together in a saucepan, blend it, and allow it to cool. Marinate hanger steak in blended marinate for 6-24 hours, then grill to desired temp.

Korean Caesar Salad

Ingredients:

2 egg yolks

4 cloves garlic, minced

1Tbsp mustard powder

Juice of one lemon

2 cups soybean oil

¼ cup gochujang

Combine the egg yolks, garlic, mustard powder and lemon juice in a food processor. Blend, and slowly drizzle in the 2 cups of soybean oil. Once combined, fold in ¼ cup gochujang (a Korean condiment made from red chili, fermented soybeans and glutinous rice). Salt to taste, add to romaine lettuce and toss. Top with croutons and parmesan as desired.

Broccoli & Cheese-y Cheese Wontons

Developed by Justin Warner, Chef/Owner of Do or Dine

Prep Time: 10 minutes, Cook Time: 10 minutes, Serves: 25-30 Wontons

Ingredients for Stuffing

6 oz chopped broccoli florets

4 oz goat cheese, softened

2 oz cream cheese, softened

1 tbsp minced shallot

2 tsp minced parsley

1/4 tsp kosher salt

Moisten some paper towels and wrap the broccoli with them. Put the moistened broccoli parcel on a microwave-safe plate and microwave for 2 minutes on high power. Carefully place the florets in a mixing bowl with the cheeses, shallots, parsley, and kosher salt. Using a wooden spoon, a fork, or a rubber spatula, mix the ingredients until thoroughly combined.

Ingredients for Preparation

25-30 wonton skins

Put heaping teaspoons of the mixture in the center of the wonton skins. Brush some of the egg white on the edges of the wrapper and seal. Continue until you run out of filling. Place these guys in the fridge while you make the sauce. Preheat the oil in a Dutch oven to 350°F.

Fry the wontons in the 350°F oil, in batches of 3, or until they are golden brown. Drain on paper towels and serve hot, with the sauce.

Ingredients for Dipping Sauce

3 tbsp Robert Mondavi Private Selection Sauvignon Blanc

1 tbsp soy sauce

1 tsp granulated sugar

Put the soy sauce and the Sauvignon Blanc in a saucepan and slowly bring to a boil. Remove from the heat and stir in the sugar. Refrigerate until you're ready to use it.

Chilled Cucumber Soup

Soup Ingredients:

12 Cucumbers, peeled and seeded

4 jalapenos, seeded

40g fresh dill

100g green onion

45g champagne vinegar

12g salt

pinch ascorbic acid

Simply blend all of the soup ingredients for this cold soup. Refrigerate until ready to serve.

Sour Cream Ingredients:

1pt sour cream

3g salt

36g minced chives

Combine all of the sour cream ingredients and set aside

Scallop "Ceviche" Ingredients:

225g diver scallops, diced

½ vanilla bean, scraped lime juice and salt to taste

Combine the diced diver scallops and scraped vanilla bean, then add lime juice and salt to taste. Place the scallops in a pile in the bowl, along with a few spoonfulls of the sour cream. Serve and pour soup tableside.

Mentaiko Deviled Eggs

Ingredients:

300g yolks of hard boiled eggs

200g mayonnaise

1 Tablespoon Dijon

1 Tablespoon Sesame Oil

100g caviar (we use mentaiko)

Combine the egg yolks, mayonnaise, dijon and sesame oil in a food processor until smooth. Remove from the food processor and fold in the caviar. Pipe the filling in to the halved egg whites.

For the Blood Orange Garnish:

1 box (4 packets) gelatin

1 pint water

1 pint blood orange concentrate

In a pot, dissolve the gelatin in the water before, stirring in blood orange concentrate. Bring the mixture to a boil before pouring on sheet trays to set. Using a small cutter, cut small circles (or whatever shape you prefer) to top the eggs, and serve!

Cabernet-Cherry-Chocolate Almost Healthy No Bake cookies

Prep Time: 10 minutes, Cook Time: 10 minutes, Fridge Time: 15-30 minutes

Developed by Justin Warner, Chef/Owner of Do or Dine

I'm completely obsessed with no-bake cookies. I love that they can be borderline savory, and dangerously close to healthy. Integrating Robert Mondavi Private Selection Cabernet-stewed cherries in to the mix seems like just the right amount of indulgence for the holidays.

Ingredients for the Cookies

1 ¾ cup Robert Mondavi Private Selection Cabernet Sauvignon

1 cup dried cherries

12 oz granola

11.5 oz milk chocolate morsels

1 ½ tsp salt

For the Cookies

1. In a small sauce pan, over medium heat, cook the wine and cherries until the cherries soak up a lot of the wine, 6-10 minutes. Be very careful, as the wine/cherries mix can ignite. Just relax and don't put your face over the pot.

2. In a microwave safe bowl, combine the cherries, granola, salt and morsels. Stir until evenly dispersed.

3. Microwave at half power in one minute intervals, stirring between intervals, until the chocolate is meltedand the whole kit is gooey and you want to eat it with a spoon. This shouldn't take more than 2-3 minutes if the cherry/wine combo was still hot when you added it.

4. Using gloved hands, form the mix in to cookie shapes, and place on a wax-paper lined baking sheet.

5. Refrigerate for 30 minutes.

6. Pour a glass of Robert Mondavi Private Selection Cabernet.

7. Devour cookies.

Kalimotxos

A combination of 1 part red wine, 1 part cola, and lime juice

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